Effects of Heating Time on the Antioxidative Capacities of...

Food Science and Technology Research 2012 Vol. 18; Iss. 4

Effects of Heating Time on the Antioxidative Capacities of Citrus Fruit (Citrus sinensis (L.) Osbeck) By-products

LIU, Shih-Chuan, TSAI, Chien-Wen
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Volume:
18
Year:
2012
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.18.505
File:
PDF, 370 KB
english, 2012
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